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Bandit

(21,475 posts)

6. I think you are mistaken

Reply to PubsFU (Reply #3)

Tue May 6, 2014, 02:26 PM

May 2014

Once the head is removed bacteria starts setting in. Any time the meat is exposed the shelf life of the fish is drastically reduced. Temperature is not the only controlling factor in reducing bacteria. The way the fish is cleaned and handled make a huge difference as well. I just reread your post and realized I misunderstood what you wrote. You were correct in that the head should remain on the fish and I was hasty in my reply. Sorry..

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Lawsuit: Whole Foods suppliers pressured to lie about the origin, quality of their fish [View all] HuckleB May 2014 OP

Great... mikeysnot May 2014 #1

+1 HuckleB May 2014 #2

Never, Ever, Buy Fish that is not sold head on, otherwise you will not really know what you are PubsFU May 2014 #3

I think you are mistaken Bandit May 2014 #6

NP so I will save the Frozen and Chemically Treated Seafood Rant for another time. PubsFU May 2014 #7

Very misleading title frazzled May 2014 #4

and look at the URL Enrique May 2014 #8

While Chilean farmed fish may be cheaper they are not inferior to Scottish or Norwegian Bandit May 2014 #5